Delicious and hearty, this Sudanese-inspired spinach, peanut and sweet potato stew makes a great vegan dinner.
Regular readers will remember that I’ve written a few posts lately with a Food for Thought theme. These include this Syrian red pepper dip with yoghurt flatbreads and this vegan rainbow vegetable filo pie inspired by Chechnya.
To complete the series, this week I’m sharing a delicious recipe for sweet potato, spinach and peanut stew, inspired by Sudan. Once again I’m supporting the charity MSF. Read more about their work in Sudan below or donate now if you’d like to. Cheryl from Madhouse Family Reviews has joined in with the challenge and has made a non-vegetarian version of this Sudanese stew called Pasipasi Kpedekpede Na Passio.
What is Sudanese food like?
Sudanese food isn’t typically vegetarian, with stews often containing meat or fish. However, as is often the case, it’s easy enough to make a dish vegan or vegetarian by swapping a few ingredients. I decided to make a Sudanese-inspired stew.
Sudan is one of the world’s largest producers of peanuts – or ground nuts. This helped me decide to make a peanut stew. Not only is it delicious but my kids have had one before and really enjoyed it.
Stews in Sudan are often served with a sorghum porridge. I wanted to find some but in the end I ran out of time and the kids needed feeding so I served this with rice.
Did the Sneaky Veg kids like this peanut stew?
When I served this to my children I blended some of the stew and added some Quorn chicken pieces to their portion. I gave them a little of the unblended stew as well, which Little S gobbled up but the big two left.
However, I would definitely class this as a successful meal and is one that I’ll be making regularly from now on. It’s a great hidden vegetable recipe. The peanut butter provides plenty of protein so it’s a good new dish to try with picky nut butter fans.
How to make Sudanese spinach, peanut and sweet potato stew:
This is a really easy one-pot sweet potato stew recipe – I hope you enjoy it!
Sudanese sweet potato, spinach and peanut stew
- 1-2 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves of garlic crushed
- 2 tbsp tomato purée
- 4 medium sweet potatoes peeled and diced
- 1 400g tin of chopped tomatoes
- 500 ml boiling vegetable stock
- 100 g spinach leaves shredded or use frozen
- 120 g peanut butter I use the sugar and salt free kind
Heat the oil in a large saucepan over a medium heat.
Add the onion and cook for 10 minutes, stirring often, until soft.
Add the garlic, stir, and cook for a further 1-2 minutes.
Add the tomato purée, sweet potatoes, chopped tomatoes and vegetable stock.
Stir well, bring the boil, then cover and reduce the heat. Simmer for 15 minutes or until the sweet potatoes are cooked through.
Add the spinach and the peanut butter and stir well. Cook for 5 more minutes.
Serve with rice or bread or a sorghum porridge to make it really authentic.
This dish keeps well so can be made in advance and also freezes well.
If you like this you might like these African beans with baked plantain and rice.
Find out more about MSF’s work in Sudan
As before with my Food for Thought posts I wanted to give readers the opportunity to donate money to a charity that works in the area. Sudan has a long and troubled history of conflict and millions of people died during the civil war that ended in 2011 when the country was split into two (the conflict in Darfur is still ongoing).
Médecins Sans Frontières/Doctors Without Borders (MSF) has been working in Sudan since 1979, providing care for people caught up in conflict, treating neglected tropical diseases and filling general healthcare gaps in some of the most remote and challenging environments. MSF has projects in north Darfur, west Darfur, White Nile and Al-Gedaref. Here you can read about the experiences of Dr Shadi Abdelrahman. This Egyptian surgeon working in Agok delivered a miraculous baby girl in his first-ever caesarean section.